1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do NOT use pumpkin mix kind, ONLY the pure pumpkin)
2-3.4 oz pkg vanilla pudding
1 cup milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
First you will mix the base layer.
Beat cream cheese, 1 Tsp milk and 1 Tsp sugar in a large mixing bowl until blended. Stir in 4 oz cool whip.
Spread into crust
Next, you will make the second layer which is the pumpkin layer.
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices for AT LEAST 2 minutes or until VERY thick.
Spread over cream base and refrigerate a minimum of 4 hours. Top with remaining cool whip just before serving.